3 teaspoons powdered egg replacer mixed with 4 tablespoons hot water
1 1/2 tablespoons flaxseed meal mixed with 3 tablespoons hot water
3/4 cup organic cane sugar
3 1/2 cups all-purpose flour, sifted
4 teaspoon baking powder, sifted
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon sea salt or 1 1/2 teaspoon kosher salt
1 cup soymilk or soy creamer
3 tablespoon canola oil or melted vegan margarine (earth balance)
Cinnamon-sugar or glaze for coating
1) In separate bowls, mix together egg replacer powder with hot water and flaxseed meal with hot water. Set aside for five minutes.
2) In a large bowl, sift together dry ingredients and stir well to combine. Add egg replacer mixture, flaxseed meal mixture, soymilk, and oil and stir gently to combine. Should be almost as stiff as cookie dough.
3) Heat oil in a pot or deep fryer to 325 degrees Fahrenheit. Carefully drop teaspoon-size balls of dough (in batches of 6 to into hot oil and fry two minutes. Turn beignets over and fry another 1 1/2 to 2 minutes.
4) Remove from oil and place on paper-towel covered sheet pan. Wait a couple minutes for oil to drain then roll the beignets in cinnamon-sugar to coat.
Source of recipe: This recipe took a bit of experimentation, but it was worth it.
Makes: About 40 medium-sized beignets, Preparation time: 20 minutes, Cooking time: 30 minutes
(To make them chocolate I substituted ½ of flour for ½ cup of cocoa.)
(I believe this was off of vegweb but I'm not sure it's original source)